Swiss Pudding

Ingredients

• one pint of milk
• one teacup flour
• four tablespoons of butter
• the beaten yolks of five eggs
• three tablespoons sugar
• the beaten whites of five eggs

Method

1. 1

   Grate rind of one lemon into one pint of milk, put in double boiler.

2. 2

   Rub together one teacup flour and four tablespoons of butter.

3. 3

   Pour the boiling milk over this and return to boiler, cook five minutes, stirring first two.

4. 4

   Add the beaten yolks of five eggs and three tablespoons sugar.

5. 5

   Remove at once from the fire.

6. 6

   When cold, add beaten whites of the eggs.

7. 7

   Pour in well buttered dish and steam forty minutes.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 79. The excerpt below is the record exactly as published.

SWISS PUDDING. Mrs. E. C. Cady. Grate rind of one lemon into one pint of milk, put in double boiler. Rub together one teacup flour and four tablespoons of butter. Pour the boiling milk over this and return to boiler, cook five minutes, stirring first two. Add the beaten yolks of five eggs and three tablespoons sugar

Cook this with the app: pantry check, scaling, and the assistant.